Free Whole30 meet up and educational event at the Co-op with Richelle Winston.

Mark your calendar for January 12, 2019, at 11 am. The Co-op will be hosting a Whole30 meet up and educational event. Local Whole30 coach, Richelle Winston, will be discussing Whole30 compliant meals, snacks and food. Get all your Whole30 questions answered. There will be complimentary swag bags for the first 25 people to sign-up and free coffee for all!

Sign-up in advance at the Co-op. Drop-ins are welcome.

Sauerkraut Class at the Co-op!

Saturday, January, 19th, from 2pm-4pm

$15 for members, $20 for non-members.

Join us for an afternoon of chopping, squashing, brining, and fermenting. Participants will learn to make a classic sauerkraut and get to take home their own jars of the fermenting cabbage. Sauerkraut is a nutritious Lacto-fermented vegetable that is full of naturally occurring probiotics that strengthen the immune system. Come to learn just how simple this dish is to make and customize!


  • Cabbage
  • Salt
  • Caraway
  • Dill
  • Mustard seed
  • Garlic
  • Wild juniper berries (optional)

*Jars of kraut will need time to ferment (5 to 10 days) after their preparation. Instructions will be provided.

About the teachers:

Jesse and Johanna Boudreau are both practicing herbalists, wild foragers and educators with a homestead in Chimayo, New Mexico.

Help us plan events that fit with your interests and schedule. Take our Co-op Class survey to voice your opinion. This survey takes two minutes or less! Your feedback is greatly appreciated and will be used to make improvements to our community events and offerings.



Join us at the Co-op, on Wednesday, October 10th, from 6 to 8pm. We have a wide variety of fresh mushrooms and mushroom supplements on our shelves at the Co-op. Learn new ways to

incorporate mushrooms, as a wholesome and delicious addition, into your regular culinary practice.

Teachers Jesse and Johanna Boudreau, have extensive experience wild foraging, cultivating and cooking with mushrooms. As medicinal foragers, they also have knowledge of the unique nutrition- al and restorative benefits of the fungi. Participants will have a hands-on opportunity to learn new recipes as well as nutrition information about this versatile food.

Sign up and pay in advance at our front desk or call us at 505-695-1579. $20 for Co-op members $25 for non-members.

On the Menu:

Pesto Mushroom Sautee

Mushroom and Chocolate Dessert

Ingredient list:

  • Chef selection of mushrooms
  • Herbs
  • Almonds
  • Pine nut, basil, and parmesan pesto
  • Vegan cashew pesto option
  • Almonds
  • Olive oil
  • Quinoa, millet, sorghum

*Ingredients are subject to change or variation, please notify our front desk staff of any allergies so we can accommodate you.

You’re invited to our Holistic Health Fair at the Co-op on Saturday, September 29th from 11:00am-2:00pm. Make connections and discover local, holistic resources for the benefit of your family!

Herbs, Etc. Warehouse and Farm Tour

A door opens and we are inside a bustling warehouse that is the manufacturing facility of Herbs, Etc., located next to Meow Wolf on Rufina Circle in Santa Fe. Two of us from the Co-op, along with many from other natural foods stores across the country, have been invited on a tour of the establishment and on a farm tour, to follow.

Donning hairnets and lab coats for cleanliness, we are led around one warehouse where herbs are received, identified, cleaned, chopped and stored. We are led past distilling containers, where water mixed with alcohol slowly drips through crushed, dried herbs, and finally, past conveyor belts of bottles, being mechanically filled, capped and sealed. While machines do much of the work, there are employees overseeing the accuracy of the machines and ensuring the uniformity of each product. Each product batch is tested to ensure its purity.

The owner of Herbs, Etc., Daniel Gagnon, joins us and hands around pieces of dried Echinacea stems. When placed on our tongues, the stems tingle, as a sign of their immune enhancing properties. We move on with him to the Tesuque Pueblo Farm where at least fifteen of the herbs for the company are grown. There, we have discussions about the science behind the benefits of specific herbs, receive a farm tour, and meet the Tesuque Pueblo Farm manager, Emigdio Ballon.

It is an honor to be shown around the farm, the seed bank, and through the greenhouses and fields. We are shown various crops of oat, St. John’s wort, rosehip, and stinging nettle. A few of us volunteer to be stung with Stinging Nettle and watch the blisters that form on our arms dissipate under the ministration of crushed Plantain leaves that counteract the histamine effects.

On the tour, we talked extensively about Osha, an herb native to the southern Rocky Mountain region. Osha grows best in what is typically regarded as “bad” soil and between 9,000 and 11,000 feet of elevation. Osha is, therefore, one of the herbs sold by Herbs Etc. that is not grown on the Tesuque Pueblo Farm. Recently listed on United Plant Savers as a species at risk for over- harvest, Osha has been the subject of at least one notable and ongoing research study.

The study tracks the residual effects of overharvest on plots of osha growing naturally in National Forests. It is important to note that Daniel Gagnon has been instrumental in helping with this study, along with United Plant Savers, the Forest Service, The University of Kansas, and the American Herbal Products Association. To date, the study has shown that Osha is incredibly resilient to harvest, and even plots harvested of 100% of the root have begun to repopulate within three years,* an encouraging sign for conservation efforts.

Through the research, sale and promotion of native plants, Herbs Etc. is bringing awareness to these important crops, potentially helping to save them while also minimizing the detrimental effects of their harvest on the surrounding environment. As a company that markets herbs as healing therapies, it is good to know that Herbs Etc. is holding human health and the health of our natural resources equally in high regard.


It’s 9:15 am and a quiet hum is audible from where we stand, in an apiary, in an orchard in the Arroyo Seco neighborhood of Taos, New Mexico. We are here just as the morning is beginning to lift which, we have been told, is a calm time for the bees. Once the afternoon heat hits and the threatening rain clouds roll in, the bees will be worked into a frenzy. Regardless of the morning calm, we are directed to put on bee suits that cover our upper bodies and our faces. This is the home site of Taos Bee, an apiary and skin care company that continues the ancient but often forgotten tradition of using bee products for skin care. A few of us from the Los Alamos Co-op have been invited to come for a tour.

Moira, the owner and bee keeper assures us that the bees really are friendly and that they will mostly be minding their own business as we intrude into their homes. Adequately covered and curious, we proceed, following Moira to watch her open the hives and check in on her hard-working girls. The skin care products for which Taos Bee is known feature pure, minimally processed, honey, propolis and wax. Today, Moira will show us her methods of harvesting and preparing the products.

Moira got her start in beekeeping fifteen years ago as an organic farmer. While acting as a caretaker for her mother, Moira realized first-hand how the honey and propolis she applied soothed and protected her mother’s skin from drying out and infection. It was because of this experience that she began her skin care line. Taos Bee has expanded over the years to include Apiaries in three different locations around the town. The company supplies several Cooperative Markets, including the Los Alamos Co-op, as well as the Taos Farmers Market and continues to grow.

While the company continues to expand, Moira remains firm in her conservative methods of harvesting. She takes from the bees just what she needs to continue her work. This means only harvesting honey and propolis about once a month from different hives. She will stop harvesting completely around mid-August to allow the bees to build up a store of honey for the winter. During the winter, bees do not leave the hive to forage and have to survive on what they collect over the summer.

In this Apiary, there are twenty-three hives and most of them are of a top bar model. They are single-storied, rectangular in shape and have wooden removable bars across the top. The bees attach and hang their combs vertically, from each of the wooden bars in a process called “knitting.” Propolis coats the combs and top bars, securing them down, “bee glue” Moira explains. To collect the propolis, Moira gently scrapes it from the sides. Propolis is a bee product that, along with honey, is used in most of Taos Bee’s merchandise. Propolis is made from the sap of trees, and while varying flora will result in different compositions of propolis, all propolis is made up of polyphenols, specifically flavonoids, which are produced by plants and are thought to have beneficial properties.

To collect the honey, she cuts honey comb from the wooden bar and mashes it in a bucket. After the comb is mashed, she allows the honey to drain from the comb through a sieve for hours. This process separates the wax comb from the honey. She leaves the drained wax comb outside near the hives for the bees to pick clean of the remainder of pollen and honey. The cleaned wax is then placed into a solar melting box, where it is gently heated by a solar panel and melted into wax bars for easy storage. These wax bars are ready to be made into Taos Bee balms, soaps and candles.

Near the end of our visit, Moira encourages us to gather some of the fresh apricots laying around under one of her many fruit trees. They are delicious. The apiary is surrounded by an orchard. Apple and apricot trees provide, even on dry years like this one, at least a modest amount of fruit blossoms for the bees to forage from. In return, the fruit blossoms are pollinated and able to bear fruit. As we leave, laden with the Co-op’s order of Taos Bee products and a handful of apricots, we are reminded of the many ways that bees are useful to us and crucial to the world in which we live.


Please submit the survey by April 7th, 2018, to receive a discount coupon that can be used anytime during the month of May. The coupon is good for savings on a single shopping trip: 10% off for members who spend less than $150, 15% off for members who spend more than $150, and 20% off for members who spend more than $200, and 10% off for non-members.  The coupon is valid through April 30th The discount applies to regularly priced items, and we do not compound discounts.

Please help us save trees, and click here for the electronic survey. Paper surveys are available at the customer-service desk and must be returned to the Co+op by April 7th. Limit one survey and one discount per household.

Your input is important to us. The Co+op uses the survey to assess its performance in several areas including customer satisfaction and communication. We value the insight into our members’ shopping patterns and demographics. We also use the data to report to Co+op stakeholders how well we as an organization adhere to our customer-service policy, mission, and vision. These reports are presented to the Board of Directors in March and April and are published on the store’s website once accepted by the Board.

For more information contact General Manager Tim Morrison at 505-695-1579 or